Directions

In bowl, mix flour and salt. With pastry blender or two knives used scissor- fashion, cut in shortening until mixture resembles coarse crumbs. In cup, with fork, mix vinegar, 1 egg, and 2 tablespoons cold water until blended. Stir egg mixture into flour mixture until dough is just moist enough to hold together. Shape dough into 2 balls, one slightly larger than the other.

On lightly floured surface, with floured rolling pin, roll larger ball of dough into a round 1 inch larger all around than an 11" by 1 1/2" tart pan with removable bottom. Transfer round to tart pan and press onto bottom and up side of tart pan; set aside.

Roll remaining dough into an 11-inch round; with pastry wheel or knife, cut twenty 1/2-inch-wide strips. Place 10 strips, about 1/2 inch apart, over pecan filling. Place remaining dough strips across first row of strips to make a lattice design. Press ends of strips to edge of pastry shell. If you like, from remaining pastry, cut pastry leaves to decorate top of tart. Brush lattice top with egg-yolk mixture.

Bake tart 50 to 55 minutes until knife inserted in filling, 1 inch from edge, comes out clean. Cool tart in pan on wire rack. To serve, remove side of pan.